Ham and Egg Muffins

Ingredients

16 slices of Rudolph's Bayerische bread toasted with butter,
8 slices Brandt Smoked Black Forest Style Ham medium thickness,
8 large eggs,
1 tsp. chives chopped, season with salt and pepper to taste

Direction

Preheat oven to 400° F. Lightly coat muffin cups with non-stick cooking spray. Fit 1 slice of Brandt Smoked Black Forest Style Ham into each muffin cup (ham will hang over edges of cups). Crack 1 egg into each cup. Bake in middle rack until whites are cooked but yolks are still runny, about 13 minutes. Season eggs with salt and pepper. Remove cups carefully onto serving plate. Sprinkle with chopped chives and serve with toasted Rudolph's Bayerishe bread. Serves 4 - two eggs per person

Ham and Egg Muffins